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Sticky Toffee Pumpkin Cupcakes close up photo of a single cupcake on a dark wooden table

Sticky Toffee Pumpkin Cupcakes with cream cheese frosting

Sticky Toffee Pumpkin Cupcakes with cream cheese frosting - based on a sticky toffee pudding recipe these pumpkin spice cupcakes are rich and caramelly dense.
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 cupcakes
Calories 306 kcal
Author Barry C. Parsons



  • 1 cup +2 tbsp pureed roasted pumpkin you can use canned pumpkin puree if you prefer
  • 1/2 tsp baking soda
  • 1/4 cup butter
  • 1/2 cup + 2 tbsp cups firmly packed brown sugar
  • 1 tsp vanilla extract
  • 3 tbsp dark corn syrup or golden syrup
  • 2 medium eggs
  • 1 1/4 cups all purpose flour cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg


  • 4 cups icing sugar powdered sugar
  • 1/2 cup butter
  • 1/2 cup cream cheese
  • 1 tsp vanilla extract
  • 1-2 tbsp milk enough to bring the frosting to a spreadable consistency



  1. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. (Pan sizes vary, so depending on the size of your pans, this may make enough batter for a few more than a dozen.)
  2. Mix together the pureed pumpkin and baking soda and set aside.
  3. Cream together the butter, brown sugar and vanilla well.
  4. Beat in the dark corn syrup (or golden syrup).
  5. Beat in the eggs, one at a time, beating well after each addition.
  6. Add the pumpkin mixture and blend until smooth.
  7. Sift together the flour, cinnamon, allspice, cloves, nutmeg and baking powder.
  8. Add the dry ingredients to the creamed mixture in three equal portions mixing until smooth after each addition.
  9. Pour into the prepared paper lined pans and bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool completely on a wire rack. Frost with cream cheese frosting.


  1. Mix all the frosting ingredients and beat well until smooth and fluffy. Add only a little milk at first and just add a little at a time until you get the perfect spreadable consistency. If you are planning to use a piping bag to frost the cupcakes it is advisable to keep the frosting a little on the thicker side.
Nutrition Facts
Sticky Toffee Pumpkin Cupcakes with cream cheese frosting
Amount Per Serving (1 cupcake)
Calories 306 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 51mg17%
Sodium 156mg7%
Potassium 100mg3%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 40g44%
Protein 2g4%
Vitamin A 2774IU55%
Vitamin C 1mg1%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.